Carrot Soup

Not too long ago one of my colleagues and I were having our standard morning conversation about food and what we have been cooking lately. During the conversation, he got pretty darn excited about a carrot soup he had just recently made. I mean, he kept going on and on about how great it was, and how simple it was to make. Bingo. After asking him what he threw into the soup. I decided that I had everything already on hand, and would make this simple carrot soup.

Carrot Soup Recipe

At first when you hear carrot soup, you are probably like most people, and say “no thanks, I’ll pass”. But do not pass this one up. Sure, it does not look like anything special, but after I made it, and both my wife consumed it over the course of a few days (yes, it is that good), every slurp of that soup was ended by either one of us, or both, saying things like “oh my”, “oh my gosh”, and “wow”. I kid you not, this soup is so simple to make, and is just packed with great flavor, and heck, it is good for you to boot.

Let’s get started.

Ingredients:

  • 2 large yellow onions, diced
  • 2 pounds of carrots, peeled, and roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 2 tbsp unsalted butter
  • 6 cups of chicken stock (or vegetable)
  • 2 tbsp fresh ginger, grated
  • 1 cup of heavy cream (or 2% milk will work just fine)
  • 1 1/2 tsp salt
  • 1 tsp cracked black pepper
  • Crushed Pistachios (optional)

To your soup pot, add in the butter, toss in the onions, carrots, ginger, and garlic. See how easy so far? Sweat these down for about 8 minutes or so, then toss in the stock. Bring this to a boil, then cover, reduce the heat, and simmer for about 40 minutes, or until the carrots are nice and tender.

Now, if you have an hand blender, use it. If you do not, you are going to want to transfer your soup in batches to a blender, being ever so careful to place a towel and some of your force over the lid of the blender before making it into a puree.  Do this in batches, and return the carrot soup back to the soup pot.

Add in your salt, pepper, and heavy cream. Mix well, and let the soup come back up to temperature.

When you are ready to serve, simply ladle the soup into some bowls, and top with some of the crushed pistachio nuts. Now, get ready to start your engines and after your first spoonful, get ready to say “oh my gosh”. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Carrot Soup

  1. We had this soup and all i can say is OMG! This amazing. i am not a big carrot person. My husband loves them. So I made it for him and I believe he may just love me a little more and the surprize is…I love the soup.

  2. I was nervous when the soup is boiling away, not sure how it will taste like…. But, after the first spoon, I was amazedddddddd…… It was Awesomeeeee… Thank you for sharing the recipe. You have made everyone in my family happy. :)

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